Serves 12
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When the cake craving comes, a simple butter cake will suffice. Its fragrant buttery goodness, soft yet dense sponge cake… Did we mention the buttery goodness? Add a subtle touch of sweetness by dusting icing sugar over the top of the cake, and voila, a simple, basic butter cake never fails to please.


  • 250 g (8 ounces) butter, softened
  • 1 tsp vanilla extract
  • 1 1/4 cup (275g) caster (superfine) sugar
  • 3 eggs
  • 2 1/4 cup (335g) self-raising flour
  • 1/4 cup p (35g) plain (all-purpose) flour
  • 3/4 cup (180ml) milk
  • 2 tsp icing sugar

Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) square cake pan; line base and sides with baking paper.


Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.


Bake cake about 1 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Dust with sifted icing sugar before serving.

Tip: You can also use a 22cm (9-inch) round cake pan for this recipe. This cake will keep in an airtight container for up to 3 days. It can be frozen for up to 3 months.

Photo: bauersyndiation.com.au

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